Banquet Events Menu

Hors d’oeuvres

Cold

Bison Tartare on water crackers

Shrimp Ceviche on tortilla

Grilled Pita with assorted spreads –
sundried tomato-cream cheese, olive tapenade and spicy basil hummus

Smoked oyster with pickled onions and herb-mustard

Marinated scallop with lemon cured beets

Littleneck clam with truffle salt and citrus

Charred onion flatbread with Nicoise olive salad

Seared venison loin with apple-pomegranate relish

Pickled beets and Palmyra Feta cheese on rosemary toast

Smoked bluefish spread and lemon confit on water crackers

Aged Appalachian cheese on crostini with fig compote

 Hot

Butternut squash- cauliflower fritters with sage-pecan pesto

Lemon-goat cheese stuffed mushrooms

“Pig in a Blanket” – wild boar wrapped in puff pastry

Maryland blue crab salad on fried green tomato

Grilled Lamb skewer with mint chutney

Olive and butternut squash empanada

Pulled pork and tomato jam in jalapeno corn bread

Cheddar grit croquette with chipotle aioli

Duck confit and dried apricot wonton

Maine lobster in puff pastry with spiced lemon

Garlic grilled beef with chimmichurri

Braised lamb in pastry with citrus relish

Shrimp fritters with curry cream

Dessert Canapes

Ginger Cheesecake squares

Pumpkin Bread Pudding Bites

Guava- White Chocolate Truffles

Almond- Dark Chocolate Truffles

Rosemary Pecan Cookies

Peanut Butter Cookies with chocolate frosting